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Blueberries
Blueberries upside-down cake
Author:
Les Cultures de chez nous
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Preparation
20
Baking
55
Portions
12
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
For the cake ;
375 ml (1½ cup) of all-use flour
10 ml (2 teaspoons) of baking powder
1 ml (1/4 teaspoon) of salt
125 ml (1/2 cup) of room-temperature butter
150 ml (2/3 cup) of sugar
Finely grated orange zest
2 eggs
5 ml (1 teaspoon) of vanilla
125 ml (1/2 cup) of milk
710 ml (3 cups) of blueberries
Sugar or honey
Strawberries, up to taste
For the ganache :
170 ml (6 oz) of chocolate (white, black or milk)
80 ml (5 tablespoons) of cooking cream
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Blueberries upside-down cake
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Preparation
Butter a bundt pan. Set blueberries (set aside few fresh blueberries to keep fo garnishing) and sugar (or honey) at the bottom of the mold and keep aside. In a bowl, mix flour, baking powder and salt.
In a mixer, mix butter, sugar and orange zest until obtaining a light and smooth texture. Add eggs one at a time while mixing it up well.
Add vanilla, flour mix and milk by alternating. Starts and finish with the mix of flour.
Preheat oven at 350 °F (180 C). Set cake mixture over blueberries and smooth the preparation. Oven bake 50 minutes.
Slice strawberries into slices. If strawberries are tasteless, set in an hermetic container with a bit of water and sugar. Refrigerate at least an hour. Thsi way, strawberries will be more juicy and sweet. Cool down the cake for 15 minutes before unmolding.
Meanwhile, heat cream in a casserole. Pour cream over chocolate in a heat proof bowl. Stir to melt everything up.
Over the cake, lay strawberries, few blueberries and pour down the ganache (mix of cream and chocolate) with a spoon.
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